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ACF-CCP ACF Certified Cooking Professional exam | http://babelouedstory.com/
ACF-CCP exam - ACF Certified Cooking Professional Updated: 2024
Exactly same ACF-CCP questions as in real test, WTF!
Exam Details:
- Number of Questions: The number of questions in the Certified Cooking Professional exam may vary depending on the certifying organization or program. Typically, the exam consists of multiple-choice questions, and the exact number can range from 50 to 100 questions.
- Time: The duration of the exam can also vary. It is typically between 2 to 3 hours. However, it's important to note that the exam duration may differ depending on the certifying body. It is advisable to check the specific guidelines provided by the certifying organization for accurate and up-to-date information.
Course Outline:
The course outline for the Certified Cooking Professional certification varies depending on the certifying organization or culinary program. Generally, the certification covers a comprehensive range of culinary knowledge and skills. The course outline may include, but is not limited to, the following topics:
1. Culinary Fundamentals:
- Food safety and sanitation practices
- Knife skills and culinary techniques
- Culinary terminology and basic cooking methods
- Ingredient identification and quality assessment
2. Cooking Techniques:
- Cooking methods for different ingredients (meat, poultry, fish, vegetables, grains, etc.)
- Sauces, stocks, and soups preparation
- Baking and pastry techniques
- Grilling, roasting, sautéing, and other cooking methods
3. Menu Planning and Recipe Development:
- Menu planning and design
- Recipe creation and modification
- Flavor balancing and seasoning techniques
- Culinary creativity and presentation
4. Culinary Nutrition:
- Nutritional considerations in cooking
- Healthy cooking techniques
- Special dietary requirements (vegetarian, vegan, gluten-free, etc.)
- Allergen awareness and substitutions
5. Culinary Management and Operations:
- Kitchen organization and workflow
- Culinary costing and budgeting
- Inventory management and ordering
- Team management and leadership skills
Exam Objectives:
The objectives of the Certified Cooking Professional exam typically include:
1. Assessing Culinary Knowledge: Evaluate the candidate's understanding of culinary fundamentals, cooking techniques, menu planning, and recipe development.
2. Testing Culinary Skills: Assess the candidate's ability to execute various cooking techniques, apply proper culinary methods, and produce high-quality culinary creations.
3. Validating Culinary Management Competencies: Ensure that candidates have a grasp of culinary management and operational aspects, including kitchen organization, costing, inventory management, and leadership skills.
4. Certifying Culinary Professionals: Provide a recognized certification for individuals who demonstrate their expertise and competency in the culinary field.
Exam Syllabus:
The specific exam syllabus for the Certified Cooking Professional certification may vary depending on the certifying organization or program. The syllabus typically covers the following subjects (but is not limited to):
1. Food Safety and Sanitation:
- Foodborne illnesses and prevention
- Proper handling and storage of food
- HACCP (Hazard Analysis and Critical Control Points) principles
3. Ingredient Knowledge and Selection:
- Identifying and selecting high-quality ingredients
- Seasonal ingredient availability
- Understanding flavor profiles and ingredient pairings
4. Menu Planning and Recipe Development:
- Designing balanced and creative menus
- Creating and modifying recipes
- Portion control and recipe scaling
5. Culinary Nutrition:
- Nutritional principles and guidelines
- Healthy cooking techniques
- Special dietary considerations
6. Culinary Management and Operations:
- Kitchen organization and workflow
- Costing and budget ing in a culinary operation
- Inventory management and ordering procedures
- Leadership and team management skills
ACF Certified Cooking Professional Food Professional exam
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Food
ACF-CCP
ACF Certified Cooking Professional
https://killexams.com/pass4sure/exam-detail/ACF-CCP Question: 42
The Japanese soup made with katsuobushi and dried kelp is called:
A. Miso Soup
B. Dashi
C. Tashi
D. Mosho Soup Answer: B
Dashi is a Japanese soup made with katsuobushi and dried kelp. This soup tastes
very light and is extremely nutritious. Question: 43
A method of preserving meats, especially poultry, associated with Southwestern
France is known as:
A. Foure
B. Confecture
C. Preserved Poultry
D. Confit Answer: D
Confit is a method of preserving meat, especially poultry, that is associated with
Southwestern France. The meat is cooked in its own fat and stored in the fat for a
longer shelf life. Question: 44
A salad which consists of chopped chicken, tomatoes, avocado, bacon, hardboiled
egg, scallions, cheddar and lettuce is called a:
A. Chicken Salad
B. Cheddar Delight
C. Cobb Salad
D. Derby Salad Answer: C
A Cobb Salad is a salad which consists of chopped chicken, tomatoes, avocado,
bacon, hardboiled egg, cheddar cheese and lettuce. Some variations include a
vinaigrette that is also topped with blue cheese. Question: 45
A written order form from the buyer specifying the goods to be purchased from
the purveyor is known as a:
A. Purchase Order
B. Inventory Form
C. Ordering Form
D. Supply Contract Answer: A
A purchase order is a written order form from the buyer specifying the goods to
be purchased from the supplier. While purchase orders are often related to the
supplier by means of a telephone call, electronic and fax methods of ordering are
becoming more popular and efficient. Question: 46
What is the minimum temperature at which fried eggs should be cooked
internally?
A. 165F
B. 140F
C. 160F
D. Until yolks and whites are firm Answer: D
The minimum temperature at which fried eggs should be cooked is until the yolks
and whites of the egg are firm. This technicality does not require a temperature
reading since the food is served very quickly and it is difficult to obtain an
accurate temperature studying with fried Question: 47
A New York Strip steak should be cooked to which temperature to assure food
safety?
A. 150F
B. 145F
C. 165F
D. To the customers desired doneness Answer: B
A New York Strip steak should be cooked to an internal temperature of 145F to
assure food safety. While you can cook the steak to a lower temperature if
requested by the customer, it is recommended that you cook all steaks to a
temperature of 145F or higher. Question: 48
The Soft Ball Stage of Cooked Sugar occurs in which temperature range?
A. 150F to 180F
B. 230F to 234F
C. 250F to 265F
D. 234F to 240F Answer: D
The Soft Ball stage of cooked sugar occurs in the temperature range of 234F to
240F. During this stage, a sugar liquid can form a soft, flat ball. Question: 49
A marketing term for a line of foods, beverages and other products that carry the
name of the retailer and not the manufacturer are known as:
A. Retail Brands
B. Sub Brands
C. Private Label
D. Quality Equivalent Answer: C
Private Labels is a marketing term for a line of foods, beverages or other foods
that carry the name of the retailer and not the manufacturer. While these foods are
often cheaper than national brands, these brands are often made and packaged by
the national brand itself. This saves money in regards to marketing, slotting
allowances and packaging. Question: 50
In a kitchen following the brigade system, the person who works wherever needed
is known as the:
A. Tournant
B. Roundsman
C. Swing Cook
D. All of the above Answer: D
In a kitchen following the brigade system, the person who works whichever
station is in need of help is known as a kitchen Tournant, Roundsman or Swing
Cook. The cook is usually well versed in all aspects of cooking including fish
cookery, meat cookery, sauce making and pastries.
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Food Professional exam - BingNews
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https://killexams.com/exam_list/FoodCISSP Certification Requirements And Cost
Editorial Note: We earn a commission from partner links on Forbes Advisor. Commissions do not affect our editors' opinions or evaluations.
The Certified Information Systems Security Professional (CISSP®) credential demonstrates mastery of developing and overseeing large-scale cybersecurity programs. When it comes to the best cybersecurity certifications, many consider CISSP the industry’s gold standard. Individuals who meet CISSP requirements can earn the certification and qualify to take on more professional responsibility in their cybersecurity jobs.
This guide offers information on CISSP certification requirements, including experience, suggested preparation times and CISSP certification exam costs.
What Is CISSP Certification?
CISSP certification, offered by (ISC)², is an advanced credential for information systems and cybersecurity professionals. This certification highlights an individual’s ability to create, deploy and manage cybersecurity efforts for large organizations.
CISSP certification requirements include a significant amount of professional experience and passing a lengthy exam. This credential suits experienced workers over entry-level and mid-level professionals.
Though this certification is not required by employers, it can boost candidates’ earning power and help them qualify for advanced roles in information security. CISSPs often work in positions like chief information security officer (CISO), network architect, security auditor and security manager, among others.
CISSP Certification Requirements
Aspiring CISSPs should familiarize themselves with the certification’s requirements before pursuing this credential.
Gain Experience
CISSP certification requirements stipulate that each candidate must have a minimum of five years of relevant professional experience. (ISC)² specifies eight security domains:
Domain 1: Security and risk management
Domain 2: Asset security
Domain 3: Security architecture and engineering
Domain 4: Communication and network security
Domain 5: Identity and access management
Domain 6: Security assessment and testing
Domain 7: Security operations
Domain 8: Software development security
Prospective CISSPs must accumulate experience in two of the eight domains to meet CISSP certification requirements. They can also apply (ISC)²-approved four-year college degrees and other credentials, which may qualify as a year of experience. Paid and unpaid internships also count toward the CISSP requirement.
Pass the Certification Exam
The CISSP exam covers the eight domains of security in a four-hour test comprising 125 to 175 required responses. These appear as multiple-choice questions and advanced innovative items. Test-takers must earn a 700 out of 1,000 to pass. Candidates register to take the exam with Pearson VUE.
Get Endorsed
After passing the exam, individuals can apply for endorsement online. The endorsement must come from an (ISC)²-certified professional who can advocate for your professional experience as a credential-holder in good standing. Individuals must receive endorsements within nine months of passing the exam.
Cost of Becoming a CISSP
Earning CISSP certification can deliver many professional benefits, but individuals should also understand the costs associated with pursuing the credential. Along with the required time investment, consider the following CISSP certification exam costs and any required payments relating to preparation and recertification.
CISSP Certification exam Prep
Many organizations offer prep courses for the CISSP certification exam, and their costs vary drastically. Make sure to include exam prep costs, which may range from a few hundred dollars to a few thousand, in your CISSP budget. (ISC)² offers several exam prep methods, including self-paced, instructor-led and team-based options.
CISSP Certification exam Cost
The CISSP certification exam costs $749. Individuals can receive vouchers from partner organizations after completing CISSP exam training courses.
Recertification Cost
Individuals must meet CISSP recertification requirements every three years to maintain their credentials. Each certification holder must earn 120 continuing professional education (CPE) credits over this three-year period. Costs relating to CPEs can vary significantly, but each certified individual must pay an annual $125 fee to (ISC)².
Common Careers for CISSPs
Individuals who have met CISSP requirements and earned their credentials can pursue work in many information security and cybersecurity roles. As of 2023, the number of open cybersecurity roles far outpaces the number of qualified professionals, indicating strong continued demand in the sector.
We sourced salary information for this section from Payscale.
Data from Cyberseek.org indicates that among current cybersecurity openings requiring certification, CISSP ranks as the most in-demand credential. The following section explores roles for CISSP certification-holders.
Chief Information Security Officer
Average Annual Salary: Around $173,500 Required Education:Bachelor’s degree in cybersecurity, information security or a related field; master’s preferred Job Description: CISOs rank among the top positions in information security for responsibility and salary. This C-suite role reports directly to the CEO and requires significant experience, practical skills and expertise in information security.
CISOs oversee their organizations’ information security efforts. Often referred to as “chief security officers,” they supervise teams of infosec workers, set organizational directives, establish company-wide best practices and manage resource allotment. CISOs working in large, international businesses may interact with government agencies and congresspeople to ensure compliance with legal standards for information security.
Information Technology Director
Average Annual Salary: Around $125,000 Required Education:Bachelor’s degree in computer science or related field, MBA degree often preferred Job Description: IT directors oversee departments of IT workers and manage organizations’ computer systems operations. They provide solutions to companies’ computer-related issues, including software upgrades, security concerns and general technical issues. IT directors communicate with executives to ensure company-wide directives are carried out successfully.
These directors research new IT software and hardware to keep their organizations up to date and safe. They track metrics for managing IT professionals, along with storage, hardware and software. IT directors also handle employee schedules and budget planning. As department heads, they must possess strong communication skills to interact with mid-level professionals and C-suite executives.
Security Analyst
Average Annual Salary: Around $73,500 Required Education: Bachelor’s degree in cybersecurity, computer and information technology or a related field Job Description:Security analysts work in computer systems, networks and information security departments to prevent, monitor and respond to security breaches. This broad professional title refers to workers who handle a variety of tasks in computer and network security.
These professionals work in many industries as “first responders” for cyberattacks. They must demonstrate deep knowledge of hardware, software and data storage to understand potential vulnerabilities and security solutions. Security analysts may help design security systems and handle encryption efforts for businesses to protect sensitive information.
Network Architect
Average Annual Salary: Around $126,000 Required Education: Bachelor’s degree in network engineering or a related field; master’s in cybersecurity or a related field often preferred Job Description: Network architects design and implement organizations’ security infrastructures. These professionals test and analyze existing safety structures to identify vulnerabilities and improvements. They install and maintain computer systems, including interconnected devices like firewalls and routers.
Before deploying any updates or upgrades, these information security professionals create models to test their networks in a controlled environment. Modeling allows network architects to forecast security and traffic issues before implementing their infrastructures in the real world. They also train and educate IT workers on organizational best practices.
Frequently Asked Questions About CISSP Requirements
What are the requirements to become CISSP-certified?
The two primary CISSP requirements are passing the exam and gaining five years of relevant professional experience.
No. CISSP certification suits experienced cybersecurity and information security professionals, requiring a minimum of five years of experience in the field.
Mon, 01 Jan 2024 01:12:00 -0600Matt Whittleen-UStext/htmlhttps://www.forbes.com/advisor/education/cissp-certification-requirements/Can food Boost your exam performance?
by Dr Alex Richardson
When you're faced with a pile of revision, feeding your body as well as your brain may be the last thing on your mind. But can you give yourself an advantage simply by eating certain foods? And does drinking plenty of water really increase your chances of getting good grades?
Whether you're a student or the parent of a child sitting school exams, there are quick and easy food tips to help maintain those all-important energy levels and Boost concentration and memory.
What's the best breakfast on exam days?
Research shows that pupils and students who eat breakfast perform better in exams. For the best breakfast, include slow-release carbohydrates, such as whole rolled porridge oats, whole grain bread or low-sugar muesli, as they provide slow-release energy. Add a protein food, such as milk, yoghurt or eggs, to keep you feeling full for longer. On exam day aim to include a portion of a food rich in long-chain Omega-3 fats, such as smoked mackerel, as they are believed to have brain-boosting properties. Take a look at our collection ofexam-day breakfast ideasfor some inspiration.
Got only 2 minutes to make breakfast? Go for yoghurt, banana and seeds for a good mixture of protein and carbs.
How can drinking water Boost your grades?
One of the best ways to maximise your focus is to stay hydrated. Even mild dehydration can lead to tiredness, headaches, reduced alertness and diminished concentration.
Take a bottle of water into the exam if you’re allowed to; a study of university students found that those who brought drinks, especially water, with them into the exam performed on average 5% better than those who didn't.
Start the day with a big glass of water or fruit tea. The European Food Safety Authority recommends women drink about 1.6 litres of fluid a day and men 2 litres. That's eight to ten 200ml glasses. Water is ideal, but healthy drinks such as milk and small amounts of fruit juice count.
Tea and coffee count too, but are high in caffeine. It's best to avoid sweet fizzy and energy drinks, which are high in sugar, as they'll lead to energy peaks and troughs.
Donal Skehan shows you how to make drinking water more interesting.
How important is drinking water?
Donal Skehan shows you how to make water more interesting
Hi, I’m Donal Skehan and I love water. But if you are going to drink five to six glasses a day, you’ve got to make it interesting, and I have a few tips to do just that. A great addition to water is some mint, and if you want to get the best flavour from it, just whack it against a board and instantly you get that aroma being released around the room. It goes straight into the glass. And if you want to make it even more interesting I’m going to add some slices of ginger. Slices of ginger like this are going to add a really great subtle heat and an extra dimension of flavour into your mint water. So a few slices of ginger, and you’ve got the mint going on in there, and then just top it up with some sparkling water. One ingredient which gives unexpected flavour to water is a cucumber. It has this fresh, cooling fragrance and it really injects lots of flavour into the water. So, a few slices – you only need about three to get the best flavour from it – just a few slices in with some still water make all the difference. It’s a really cool and refreshing drink. Two ingredients I always have in my house are lemons and limes; and added to some water they really add lots of flavour. So just a few slices make all the difference. The great thing of that combination of lemon and lime is the acidity. You get this really beautiful sweet and fragrant acidity and added to a glass of water it just becomes electric; so in with some sparkling water. One of my favourite tips in the summer time is to freeze some berries in ice cubes; it looks fantastic and it adds a great bit of flavour in to your glass of water. So I’ve got some frozen blackberries, I’ve got some frozen raspberries, and the great thing about this as they melt down in the water they’re going to add great flavour to the water. So in there with some still water and if you wanted to you could also add a bit of apple juice or orange juice to the icecube tray and that gives great flavour too.
Which foods will help you focus?
Eating a balanced diet can help you focus and avoid illness. No single food is nutritionally complete, so you need variety. Try not to skip meals or your blood-sugar level will drop.
Good fats
In the West we eat far too much Omega-6, found in vegetable and seed oils, and too little Omega-3 (which is important for brain power), found in oil-rich fish and seafood. It is important to limit your Omega-6 consumption. This means limiting products made from these oils, such as some margarine, as well as the oils themselves.
Vegetables
Vegetables contain fibre, which slows down digestion, causing energy in food to be released more slowly and so helping you to avoid energy peaks and troughs. Good sources of fibre include carrots and broccoli. Iron is particularly key during exam time, as a deficiency (identified in over 40% of teenage girls) leads to tiredness and lack of focus; dark leafy greens are a source.
Fruit
Fibre slows down digestion and so causes energy in food to be released into the body more slowly; apples, pears, raspberries and bananas are good sources. Try sprinkling frozen berries or dried fruit on to porridge. Vitamin C is needed for your immune system, and is found in fruit and vegetables; oranges and kiwi fruit are particularly good sources.
Protein
Oil-rich fish and seafood are important for brain health and concentration, thanks to their ‘long-chain Omega-3s’. About 8% of the brain is comprised of Omega-3 fats, and we should eat a portion of Omega-3-rich foods at least 2 days a week. It’s condensed in salmon, sardines, fresh tuna (not canned), trout and mackerel; even fish fingers contain some. Supplements may be considered, especially in exam periods. Short-chain Omega-3s, found in nuts and seeds, are less effective as we can struggle to convert them into long-chain ones. Young women may benefit from boosting their iron with red meat.
Whole grains
Slow-release carbohydrates such as whole grain bread, wholemeal pasta, brown rice and porridge help keep your blood-sugar level stable, averting dips in concentration and brain power. Research indicates only 17% of adults and 6% of children are eating enough whole grains. Eating three slices of whole grain bread or one bowl of whole grain cereal with one slice of the bread per day will provide all the whole grains you need. Some whole grains, including wheat, are a good source of zinc, and zinc deficiency in children is associated with hyperactivity.
What should you eat for a good night's sleep?
Not getting enough sleep may negatively affect your memory and slow your responses. Experts believe memory neurons that are responsible for converting short-term memories into long-term ones work most effectively when we are asleep. There's evidence that students who sleep for seven hours a night do on average 10% better than those who get less sleep. But what should you eat and drink at bedtime to promote sleep?
A heavy meal too close to bedtime can interfere with sleep, so try to have your last meal at least three hours before you go to bed. Then have a small snack such as a bowl of high-fibre cereal like porridge just before bedtime. If you need sweetener with cereal, go for dried fruit rather than sugar.
Avoid foods and drinks that contain caffeine, such as tea, coffee, cola and chocolate, for least four hours before going to bed. Some people who are very sensitive to caffeine can still feel the effects 12 hours later. A warm glass of milk at bedtime can help you sleep better.
As a licensed Professional Engineer, or PE, you can expect many more benefits when compared to other engineers; most employers offer higher salaries and greater opportunities for advancement to PE's. Only PE's can consult in private practice, and seal company documents to be sent to the government. PEs also have more credibility as expert witnesses in court than most engineers.
Steps in obtaining a PE license:
Pass the Fundamentals of Engineering (FE) Exam.
Graduate with a bachelor's degree from an ABET accredited engineering curriculum (all Engineering curricula at Michigan Tech except Robotics Engineering).
Gain four years of engineering experience under the supervision of a registered professional engineer.
Pass the Principles and Practice of Engineering (PE) Exam.
The National Council of Examiners Administers Both Exams for Engineering and Surveying
Engineering students at Michigan Tech are encouraged to take and pass the FE examination during their last semester in college, or the first year after graduation. There will never be a time when you are better prepared to pass it than near graduation.
The examination is offered in April and October each year. Students must visit http://ncees.org/exams/ to register for the exam and pay the fee. The registration deadline is approximately two months before the test.
FE exam Waiver
The FE Exam may be waived for those who have earned a BS in engineering and a PhD in engineering. See the NCEES web site for details.
You should already be familiar with the content of the PMBOK® Guide before enrolling. If you feel like you need a refresher on the content of the PMBOK® Guide, taking the Project Management Essentials course first is strongly suggested.
PMP® exam Preparation is an in-depth, live, virtual course offered by Purdue University Online. This course follows our Project Management Essentials course. Some learners also complete the Agile Certificate Online Course before taking this exam preparation course.
This course offering assumes you qualify to take the PMP exam according to Project Management Institute (PMI) criteria, which includes being an experienced project manager (minimum 36 months of experience leading projects within the past eight years, with a four-year degree).
The PMP exam also requires you to have 35 hours of project management education, which this course fulfills.
You should already be familiar with the content of the PMBOK® Guide before enrolling. If you feel like you need a refresher on the content of the PMBOK® Guide, taking the Project Management Essentials course first is strongly suggested.
Request
Information
To learn more about Purdue University’s online PMP® exam Preparation course and , fill out this form. You can also call (888) 390-0499 to speak to one of our program advisors.
* All Fields are Required. Your Privacy is Protected.
Purdue University respects your right to privacy. By submitting this form, you consent to receive emails and calls from a representative of Purdue University, which may include the use of automated technology. Consent is needed to contact you, but is not a requirement to register or enroll.
PMP exam Preparation is a live, virtual course based on the PMBOK® Guide.
Enrollment includes 90-day access to all of the course material, which is 100% aligned to the Project Management Institute’s PMP® exam Prep content. Purdue also provides complimentary 90-day access to the PMtraining™ online practice questions website (a $59 value).
Certification
PMI’s PMP exam consists of 180 multiple-choice, multiple response, matching, hotspot and limited fill-in-the-blank questions. The exam is demanding and learners must engage in independent study following the course to pass.
Only individuals who pass PMI’s PMP exam are officially certified as a Project Management Professional®. A certificate of achievement from Purdue University, however, is awarded to learners who successfully complete the PMP exam prep course.
Tue, 17 May 2022 12:27:00 -0500entext/htmlhttps://www.purdue.edu/projectmanagementcertification/pmp-exam-preparation/Montgomery County food safety inspections found several restaurants with no violations
Here are the violations reported in food safety inspection reports from Montgomery County conducted the week of Oct. 28-Nov 3, 2023.
Each week, we highlight the inspection reports for retail food and drink establishments under the jurisdiction of the Montgomery County Office of Public Health. All establishments are inspected once per year, and inspectors may return several more times if the initial inspection is not passed or complaints are received. (For more information on how food safety inspections are conducted in Pennsylvania, view a list of FAQs.)
As noted by the MCOPH, the reports are merely a “snapshot” in time, and “may not be representative of the overall, long-term cleanliness of an establishment.” Many of the violations are corrected on the spot prior to the inspector leaving the establishment.
You can view the complete inspection reports for any establishment in the county’s food safety inspection database. To report an illness after eating or drinking at an establishment, use the MCOPH’s complaint form. (Please don’t contact us: we do not inspect restaurants.)
THE MAIN HOTEL
408 S MAIN ST HATFIELD, PA 19440-2580
Last Inspection Date: 11-02-2023
Violations:
2 – certified food protection manager
Comments: Facility lacking a Certified Food Sanitation Manager (CFSM) issued by Montgomery County Office of Public Health (MCOPH) or previous certificate has expired. Facility must submit application and payment OR proof of registration in an approved course with in 30 days. EHS e-mailed reciprocity application and fee schedule. 5 – procedures for responding to vomiting and diarrheal events
Comments: Facility lacking a written policy / procedure addressing the clean-up of a vomit or diarrheal event. EHS supplied a sample policy at time of inspection. 10 – adequate handwashing facilities supplied & accessible
Comments: Hand washing sign lacking at several sinks. 15 – food separated & protected
Comments: Raw meat products stored above dressings in 2 door reach in refrig in kitchen. Facility corrected at time of inspection. 36 – thermometers provided & accurate
Comments: Single use sauce container observed being used as scoop in herbs in kitchen. Facility voluntarily removed. 43 – in-use utensils; properly stored
Comments: Ice scoop stored on top of absorbent cloth in basement area. Facility voluntarily relocated at time of inspection. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Absorbent cloth observed lining shelf with coffee cups in coffee area. Facility voluntarily removed at time of inspection. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Bucket of leaking fluid from condenser observed in basement area under affected equipment. 48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Facility lacking test strips to verify proper concentration of chemical sanitizer on hand. 49 – non-food contact surfaces clean
Comments: (2xR) Limescale accumulation observed inside ice machine in basement. Failure to correct and maintain repeat violations may result in legal action. 49 – non-food contact surfaces clean
Comments: Mold observed on walls and door of walk in beer keg refrig in basement area. 55 – physical facilities installed, maintained, and clean
Comments: Cardboard observed lining floor in coffee area of kitchen.
NOT YOUR AVERAGE JOES
49 ST. JAMES PL ARDMORE, PA 19003
Last Inspection Date: 11-02-2023
Violations:
2 – certified food protection manager
Comments: Facility lacking MCOPH CFSM certificate. facility has 10 business days to submit paper work. facility has servsafe certificate. EHS left reciprocity application 10 – adequate handwashing facilities supplied & accessible
Comments: Hand sink obstructed at time of inspection. 38 – insect, rodents & animals not present
Comments: Rodent like droppings observed in facility. Facility must immediately clean and sanitize area. Facility must be treated by professional pest control service for the above mentioned pest. Report must be provided to MCOPH with in ten business days. Fax or email the service report to the contacts provided by the EHS. 38 – insect, rodents & animals not present
Comments: small fly-like insects at bar area. facility has 10 business days to submit current pest control report 39 – contamination prevented during food preparation, storage and display
Comments: personal items stored near food related items bar area 43 – in-use utensils; properly stored
Comments: Tongs stored on oven door handle along cooks line. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: filters above cooksline equipment unclean (scheduled to be cleaned) 55 – physical facilities installed, maintained, and clean
Comments: floors under large equipment in kitchen area unclean floors under pizza oven unclean(scheduled to be cleaned) 55 – physical facilities installed, maintained, and clean
Comments: damaged floor in kitchen area(on order to be repaired) 55 – physical facilities installed, maintained, and clean
Comments: door hinge broken on bain marie kitchen(on order to be repaired) 56 – adequate ventilation and lighting; designated areas used
Comments: Lacking light shield or shatter proof bulb by 3 bay ware wash sink
VILLA VITO RISTORANTE ITALIANO
315 Alumni AVE Harleysville, PA 19438
Last Inspection Date: 11-02-2023
Violations:
10 – adequate handwashing facilities supplied & accessible
Comments: Hand washing sign lacking at hand sinks in kitchen. 14 – required records available; shellstock tags, parasite destruction
Comments: Facility lacks 90 day supply of shellstock tags. 15 – food separated & protected
Comments: Raw meat stored over ready to eat food items. Facility voluntarily relocated raw meat on bottom shelve in walk-in cooler. 39 – contamination prevented during food preparation, storage and display
Comments: Phone stored on prep table in kitchen. Facility voluntarily relocated phone. 45 – single-use & single-service articles; properly stored & used
Comments: Single service containers stored with food contact surface exposed. Facility voluntarily corrected on-site.
NIRVANA INDIAN BISTRO
417 GERMANTOWN PIKE LAFAYETTE HILL, PA 19444
Last Inspection Date: 11-02-2023
Violations:
15 – food separated & protected
Comments: Food uncovered in prep cooler 16 – food-contact surfaces; cleaned & sanitized
Comments: Chlorine sanitizer concentration of ware washing machine observed at less than 50ppm. Facility must cease use of ware washing machine for sanitizing and must sanitize wares in the three basin sink. Facility may not use unit until serviced, supplying final rinse of 50-100ppm chlorine, AND written permission is granted by MCOPH. Failure to comply could lead to legal action. Fax or email report showing sanitizer concentration to the contact provided by your EHS. 38 – insect, rodents & animals not present
Comments: Fly-like insects observed in basement prep room. Facility has 10 business days to provide proof of next professional pest control treatment to MCOPH 38 – insect, rodents & animals not present
Comments: Rodent like droppings observed on floor under prep table in basement and on dry storage shelve in basement. Facility must immediately clean and sanitize area. Facility must be treated by professional pest control service for the above mentioned pest. Report must be provided to MCOPH with in ten business days. Fax or email the service report to the contacts provided by the EHS. 39 – contamination prevented during food preparation, storage and display
Comments: Containers/boxes of food stored on floor in walk in cooler and walk in freezer 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: absorbent cloth lining underneath cutting board 48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Facility lacking test strips to verify proper concentration of chemical sanitizer on hand. 49 – non-food contact surfaces clean
Comments: underneath part of shelf unclean by 3 compartment sink 49 – non-food contact surfaces clean
Comments: hood filters unclean at cooks line above tandoory oven 53 – toilet facilities; properly constructed, supplied, & cleaned
Comments: Covered waste receptacle lacking in employee unisex and/or women’s restroom. 55 – physical facilities installed, maintained, and clean
Comments: wall unclean in room with tandoory oven 55 – physical facilities installed, maintained, and clean
Comments: wall damaged and wall paint peeling to right of hand sink at waitress area
KEYSTONE AMUSEMENTS LLC DBA DONUTNV
194 S HANOVER ST STE 103 POTTSTOWN, PA 19464
Last Inspection Date: 11-02-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility’s license expired 9/30/23. Facility has 5 business days to submit license application and appropriate fee.
PHILOMENA SANTUCCI’S SQUARE PIZZA LLC
8 N MARKET ST HATFIELD, PA 19440
Last Inspection Date: 11-02-2023
Violations:
6 – proper eating, tasting, drinking or tobacco use
Comments: (2xR) Employee beverages observed being stored on food storage surfaces. Staff relocated to another area on site. Failure to correct and maintain repeat violations may result in legal action. 16 – food-contact surfaces; cleaned & sanitized
Comments: Blade of can opener observed unclean. Facility cleaned and sanitized during inspection. 16 – food-contact surfaces; cleaned & sanitized
Comments: Sanitizer concentration in sanitizer buckets and 3 basin ware washing sink noted under 150ppm. Staff corrected during inspection. 16 – food-contact surfaces; cleaned & sanitized
Comments: Cutting board observed heavily stained and with deep grooves. 39 – contamination prevented during food preparation, storage and display
Comments: Employee cigarette carton observed on prep table. Facility relocated. 39 – contamination prevented during food preparation, storage and display
Comments: Box of dry pasta stored on floor in attic dry goods area. Facility relocated. 55 – physical facilities installed, maintained, and clean
Comments: Wet mop not inverted to dry.
DON CHOCHE SPANISH MARKET
110 E BROAD ST HATFIELD, PA 19440
Last Inspection Date: 11-02-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility repackaging bulk foods on site without approval from MCOPH. Facility must contact MCOPH for plan review in order to repackage food items on site. Facility voluntarily removed repackaged foods from retail sale at time of inspection. Failure to comply may lead to legal action. 13 – food in good condition, safe, & unadulterated
Comments: Two dented cans observed in retail area during time of inspection, facility voluntarily removed. 13 – food in good condition, safe, & unadulterated
Comments: 1 onion in 2 door reach in refrig observed with mold, facility voluntarily discarded. 15 – food separated & protected
Comments: Raw meat products stored over ready to eat foods in two door retail refrig. Facility relocated items during inspection. 36 – thermometers provided & accurate
Comments: Ambient temperature thermometers broken or missing in retail refrig/freezer units. 37 – food properly labeled; original container
Comments: Food products lacking common name/ingredient labels in retail refrigerator units and on retail shelving. Facility voluntarily discarded unlabelled products. 39 – contamination prevented during food preparation, storage and display
Comments: Box of vegetables stored in cardboard box on the floor. Facility relocated during inspection. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Foil observed lining bakery shelves at time of inspection. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Ice build up in reach down ice cream freezer. 55 – physical facilities installed, maintained, and clean
Comments: Floor tiles cracked and missing in multiple locations on retail floor. Provide smooth nonporous easily cleanable surface. 56 – adequate ventilation and lighting; designated areas used
Comments: Employee hat stored on packaged soda products in dry storage room. Facility relocated during inspection.
309 DELI
1618 BETHLEHEM PIKE HATFIELD, PA 19440
Last Inspection Date: 11-01-2023
Violations:
43 – in-use utensils; properly stored
Comments: Knife stored in crevice between equipment at cook’s line. 55 – physical facilities installed, maintained, and clean
Comments: Water damage and peeling paint observed at ceiling at front retail/prep area. Repair and render repaired surface smooth, non-porous and easily cleanable.
GOOMBA’S PIZZARIA
793 BETHLEHEM PIKE COLMAR, PA 18915
Last Inspection Date: 11-01-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility lacking sign stating that the most latest health inspection report is available on request. Sign must be posted conspicuously for the public. EHS e-mailed sign to facility during inspection. 1 – person in charge present, demonstrates knowledge, and performs duties
Comments: MCOPH Food Establishment License obstructed by other licenses at time of inspection. Post publicly. 5 – procedures for responding to vomiting and diarrheal events
Comments: Facility lacking or unable to locate written procedure regarding the management of a fecal/vomiting incident. EHS e-mailed sample procedure to facility during inspection. 23 – proper date marking & disposition
Comments: Prepared and opened TCS ready to eat foods held in facility longer than 24 hours missing required discard date marking not to exceed 7 days from the prep/open date. Facility was found to be using prepared on dates on some items in walk-in refrigerator. Date marking regulations were emailed to facility during inspection. 37 – food properly labeled; original container
Comments: Foods packaged in facility and sold at retail for customer self-service lacking adequate labeling information. EHS e-mailed MCOPH labeling guidelines to facility during inspection. 38 – insect, rodents & animals not present
Comments: 2 dead roach-like insects observed on floor beneath staircase. Facility must clean and sanitize affected area. Facility is hereby granted 10 business days to be treated by a professional pest control operator for the target pest. E-mail copy of completed professional work order to MCOPH at e-mail address provided. Work order must indicate target pest treated for. 40 – personal cleanliness
Comments: Food handler lacking hair/beard restraint. 40 – personal cleanliness
Comments: Food handlers observed donning wristwatches at time of inspection. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Middle door at pizza prep refrigerator observed broken and propped shut with large container. Repair. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Torn door gaskets observed at cook’s line prep refrigerator. 49 – non-food contact surfaces clean
Comments: Drip leak observed at three basin sink faucet and mop sink drain line. 53 – toilet facilities; properly constructed, supplied, & cleaned
Comments: No lidded trash can provided in unisex restroom. 54 – garbage & refuse properly disposed; facilities maintained
Comments: Soiled linens being stored outside are not being stored in a lidded, cleanable, rodent-proof container. 55 – physical facilities installed, maintained, and clean
Comments: Wall adjacent to pizza prep table unclean. Clean and sanitize. 55 – physical facilities installed, maintained, and clean
Comments: Holes/damage observed on floor and door threshold in walk-in refrigerator. Repair to be smooth, non-porous, and easily cleanable. Door must seal tightly. 55 – physical facilities installed, maintained, and clean
Comments: Floors unclean beneath cook’s line equipment i.e. fryers. Clean and sanitize. 55 – physical facilities installed, maintained, and clean
Comments: Damaged floor tiles and heavily worn grout observed at three basin sink area. Repair to render floor smooth, non-porous and easily cleanable. 55 – physical facilities installed, maintained, and clean
Comments: Mop and mop bucket stored outside of facility. 56 – adequate ventilation and lighting; designated areas used
39 – contamination prevented during food preparation, storage and display
Comments: Beer taps lacking overhead protection.
RALPH’S CORNER DINER
2333 WELSH RD STE C-15 LANSDALE, PA 19446
Last Inspection Date: 11-01-2023
Comments: Follow-up inspection conducted upon facility notifying MCOPH on 10/31/23 that plumbing blockage at food prep sink drain line was cleared. EHS observed no back-up at food prep sink catch basin at time of follow-up inspection.
Date of last inspection 10-30-2023:
Violations:
6 – proper eating, tasting, drinking or tobacco use
Comments: Opened employee beverages stored on or adjacent to prep surfaces in kitchen. 10 – adequate handwashing facilities supplied & accessible
Comments: No soap provided to handwashing sink directly adjacent to walk-in refrigerator. 10 – adequate handwashing facilities supplied & accessible
Comments: Table stored too close to handwashing sink directly adjacent to walk-in refrigerator, rendering sink to not be easily accessible. 15 – food separated & protected
Comments: Uncovered foods observed in walk-in refrigerator. Facility covered foods during inspection. 16 – food-contact surfaces; cleaned & sanitized
Comments: Ice machine unclean at time of inspection. Clean and sanitize. 39 – contamination prevented during food preparation, storage and display
Comments: Containers of food stored on floor in walk in freezer. 39 – contamination prevented during food preparation, storage and display
Comments: Sanitizer buckets and scrubbing utensils stored in basin of food prep sink. Clean and sanitize basin of sink prior to next use. 39 – contamination prevented during food preparation, storage and display
Comments: Bags of onions stored in rear shared hallway. Facility relocated items to a supervised area during inspection. 43 – in-use utensils; properly stored
Comments: Tongs stored on oven door handle at time of inspection. 49 – non-food contact surfaces clean
Comments: Interior of microwave unclean at time of inspection. Clean and sanitize. 51 – plumbing installed; proper backflow devices
Comments: Food prep sink drain line observed backing up onto floor. No other plumbing fixtures appear to be affected. A 24-hour follow-up inspection will be conducted to ensure that drain line is repaired. Failure to comply may lead to legal action. 52 – sewage & waste water properly disposed
Comments: Air conditioner condensate line observed cut and draining in to handwashing sink. Repair line so that line drains into plumbing system. 54 – garbage & refuse properly disposed; facilities maintained
Comments: Uncovered and non-rodent resistant and nonabsorbent container/basket of soiled linens stored outside of facility. 54 – garbage & refuse properly disposed; facilities maintained
Comments: Dumpster lids open at time of inspection.
HOLMESTYLE FOODS
557 LINFIELD RD ROYERSFORD, PA 19468
Last Inspection Date: 11-01-2023
Violations:
48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Expired quat chemical test strips. Replace.
REAL FRUIT BUBBLE TEA
160 N GULPH RD STE F001 KING OF PRUSSIA, PA 19406
Last Inspection Date: 11-01-2023
Violations:
2 – certified food protection manager
Comments: facility has until 12/26/23 to obtain a MCOPH CFSM certificate(EHS left reciprocity application) 6 – proper eating, tasting, drinking or tobacco use
Comments: Employee beverage stored on food prep surface. 10 – adequate handwashing facilities supplied & accessible
Comments: at start of inspection soap/paper towels and blocked hand wash sink 43 – in-use utensils; properly stored
Comments: In-use utensils stored in stagnant water in between uses. Inspection Date: 06-28-2023
PHILLY WINGS
2014 OLD ARCH RD NORRISTOWN, PA 19401
Last Inspection Date: 11-01-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility applied for MCOPH change of ownership application. Facility must post current MCOPH food establishment license in public view at facility once it arrives. This inspection report will serve as temporary license until the actual one arrives 1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility lacking sign stating that The most latest health inspection report is available on request. Sign must be posted conspicuously for the public. EHS supplied one. 2 – certified food protection manager
Comments: Facility lacking a Certified Food Sanitation Manager (CFSM) issued by Montgomery County Office of Public Health (MCOPH). Facility granted 6 months to attain. Failure to comply by the given deadline could lead to legal action. EHS left copy of reciprocity application and fee schedule. 5 – procedures for responding to vomiting and diarrheal events
Comments: Facility lacking a written policy / procedure addressing the clean-up of a vomit or diarrheal event. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: seal visible space between splash guard and hand sink and splash guard between food prep and mop sink 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: seal/caulk backsplash of food prep sink to wall 48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Facility lacking test strips to verify proper concentration of chemical sanitizer on hand. 53 – toilet facilities; properly constructed, supplied, & cleaned
Comments: Covered waste receptacle lacking in unisex and/or women’s restroom. 54 – garbage & refuse properly disposed; facilities maintained
Comments: Dumpster lids open at time of inspection 55 – physical facilities installed, maintained, and clean
Comments: wall to right of kitchen entrance does not meet MCOPH food code. All surfaces must be smooth, non porous, easily cleanable 55 – physical facilities installed, maintained, and clean
Comments: seal concrete in front of 3 compartment sink so that surface is smooth, non porous, and easily cleanable
PANDA PAVILLION
2814 AUDUBON VILLAGE DR NORRISTOWN, PA 19403
Last Inspection Date: 10-31-2023
Violations:
10 – adequate handwashing facilities supplied & accessible
Comments: hand soap lacking at hand sink by food prep sink 38 – insect, rodents & animals not present
Comments: Rodent like droppings observed on floor in back storage room with chest freezer. Facility must immediately clean and sanitize area. Facility must be treated by professional pest control service for the above mentioned pest. Report must be provided to MCOPH with in ten business days. Fax or email the service report to the contacts provided by the EHS. 39 – contamination prevented during food preparation, storage and display
Comments: food items stored in colanders in walk in cooler 43 – in-use utensils; properly stored
Comments: Bowl/cup used as scoop stored obtain dry goods/food items. 45 – single-use & single-service articles; properly stored & used
Comments: boxes of single service items stored on floor(2xR) 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: absorbent cloth lining underneath cutting board and aluminum foil lining shelf by cooks line 48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Facility lacking test strips to verify proper concentration of chemical sanitizer on hand. 49 – non-food contact surfaces clean
Comments: fan guards in several reach in coolers unclean(2xR) 49 – non-food contact surfaces clean
Comments: wired shelf by food prep sink unclean and shelving in walk in cooler unclean 55 – physical facilities installed, maintained, and clean
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: MCOPH Food Establishment License obstructed at time of inspection. Facility voluntarily relocated at time of inspection. 5 – procedures for responding to vomiting and diarrheal events
Comments: Facility lacking a written policy / procedure addressing the clean-up of a vomit or diarrheal event. EHS supplied a sample policy. 15 – food separated & protected
Comments: Raw shell eggs stored above ready to eat food items in walk in refrigerator. Facility voluntarily relocated a time of inspection. 22 – proper cold holding temperatures
Comments: Lemon juice labeled refrigerate after opening stored open at room temperature. Facility voluntarily discarded 1 container of lemon juice at time of inspection. 24 – time as a public health control; procedures & record
Comments: Facility lacking proper time logs for TCS food items lacking temperature control. Log must include food item, time removed from temperature control, and time food must be discarded. Foods removed from cold holding may be held for six hours if the temperature is monitored and never exceeds 70F. Foods removed from cooking or hot holding may be held for four hours. Facility provided proper time logs at time of inspection. 38 – insect, rodents & animals not present
Comments: Rodent like droppings observed adjacent to stand mixer. Facility must immediately clean and sanitize area. Facility must be treated by professional pest control service for the above mentioned pest. Report must be provided to MCOPH with in ten business days. Email the service report to the contact provided by the EHS. 43 – in-use utensils; properly stored
Comments: Tongs stored on oven door handle along cooks line. Facility voluntarily relocated at time of inspection. 43 – in-use utensils; properly stored
Comments: Pizza peel stored in cardboard box on floor. Facility voluntarily removed at time of inspection. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Facility reusing wholesale containers for secondary food storage. 48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Facility lacking color chart on test strip container to verify proper concentration of quat chemical sanitizer on hand.
KEYSTONE GRILL & FAMILY BISTRO
2838 Ridge Pike Eagleville, PA 19403
Last Inspection Date: 10-31-2023
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: MCOPH food establishment expired. Facility has 48 hours to submit license invoice and fee to MCOPH. Failure to comply may lead to possible legal action and or closure of facility. Copy of license invoice was emailed at time of inspection 2 – certified food protection manager
Comments: Facility lacking a Certified Food Sanitation Manager (CFSM) issued by Montgomery County Office of Public Health (MCOPH) or previous certificate has expired. Facility has current serve safe certificate (Cindy Licwinko expires 10/4/26). Facility has 5 business days to submit reciprocity application and fee to MCOPH. Reciprocity application was left at time of inspection 22 – proper cold holding temperatures
Comments: one opened bottle of chocolate and one opened bottle of strawberry syrup stored out at room temperature. Bottle states to refrigerate upon opening. Facility voluntarily discarded products at time of inspection 36 – thermometers provided & accurate
Comments: Facility lacking visible accurate thermometers in several cold units. 38 – insect, rodents & animals not present
Comments: one dead roach like insect observed on top exterior lid of chest freezer. Facility has 10 business days to provide proof of next professional pest control treatment to MCOPH 38 – insect, rodents & animals not present
Comments: Rodent like droppings observed by dry storage area. Facility must immediately clean and sanitize area. Facility must be treated by professional pest control service for the above mentioned pest. Report must be provided to MCOPH with in ten business days. Fax or email the service report to the contacts provided by the EHS. 39 – contamination prevented during food preparation, storage and display
Comments: Employee personal items stored on dry storage shelf among food product 40 – personal cleanliness
Comments: Food handlers lacking hair/beard restraints 41 – wiping cloths; properly used & stored
Comments: Wet wiping cloths not stored in a sanitizing solution at waitress area 43 – in-use utensils; properly stored
Comments: In-use utensils stored in stagnant water in between uses. 43 – in-use utensils; properly stored
Comments: Knife stored in space between prep unit and counter. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: packing material on outside ice bin at waitress station 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: frost build up in reach in freezer units(3xR). repeat violations may lead to possible legal action 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: rust build up on shelves in walk in cooler 55 – physical facilities installed, maintained, and clean
Comments: wall unclean at end of cooksline
ARDEN COURTS KING OF PRUSSIA
620 W VALLEY FORGE RD KING OF PRUSSIA, PA 19406
Last Inspection Date: 10-31-2023
Violations:
49 – non-food contact surfaces clean
Comments: dust on the ceiling of the walk in cooler above the refrigeration unit fans
LOFT AT SWEET WATER COUNTRY CLUB
2554 GERYVILLE PIKE PENNSBURG, PA 18073
Last Inspection Date: 10-31-2023
Comments: Facility not in operation at the time of inspection. No food handling or hot holding observed. No violations at time of inspection. Maintain.
RED CEDAR GRILLE & BAR
249 BETHLEHEM PIKE COLMAR, PA 18915
Last Inspection Date: 10-31-2023
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility observed posting expired MCOPH Food Establishment License. Facility license is current. Locate and post original publicly or post 2024-dated license upon payment and receipt. 2 – certified food protection manager
Comments: Facility lacking a Certified Food Sanitation Manager (CFSM) issued by Montgomery County Office of Public Health (MCOPH) or previous certificate has expired. Facility must submit application and payment OR proof of registration in an approved course with in 10 business days. EHS e-mailed copy of reciprocity application and fee schedule. 13 – food in good condition, safe, & unadulterated
Comments: 1 quart of heavy cream observed with sell-by date of 10/21 in bar chest refrigerator. Facility voluntarily discarded item during inspection. 15 – food separated & protected
Comments: Raw shell eggs stored above ready-to-eat food in walk-in refrigerator. Facility relocated items during inspection. 16 – food-contact surfaces; cleaned & sanitized
Comments: Ice scoop and ice scoop holder observed unclean at time of inspection. Facility cleaned and sanitized these items during inspection. 25 – consumer advisory provided for raw/undercooked foods
Comments: Consumer advisory statement present on menus but not linked to specific menu items via the use of an asterisk (*) or other effective means. 28 – toxic substances properly identified, stored, & used
Comments: Chemicals stored over / with single use items and utensils. 38 – insect, rodents & animals not present
Comments: Visible gap observed to exterior at the top threshold to the side door entrance. Repair. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Door handle at bar chest refrigerator observed repaired with significant amount of duct tape. Remove duct tape and repair to render handle smooth, non-porous and easily cleanable. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Door frame and gasket damaged at walk-in freezer. Repair. 49 – non-food contact surfaces clean
Comments: Interior of chest refrigerators at bar and ice cream chest observed with accumulation on bottom of units. Clean and sanitize. 49 – non-food contact surfaces clean
Comments: Exterior of pickle bucket in walk-in refrigerator heavily soiled. 49 – non-food contact surfaces clean
Comments: Backside of door handles at cook’s line prep refrigerators observed unclean. Clean and sanitize. 51 – plumbing installed; proper backflow devices
Comments: Drip leak observed at bar handwashing sink drain line. 55 – physical facilities installed, maintained, and clean
Comments: Damaged floor tiles observed at bar area. Repair to render floor smooth, non-porous and easily cleanable. 55 – physical facilities installed, maintained, and clean
Comments: Floors unclean beneath equipment in various areas of facility, including beneath bar equipment and beneath fryers at cook’s line. Clean and sanitize. 55 – physical facilities installed, maintained, and clean
Comments: Walls unclean at warewashing area. Clean and sanitize.
EL REY DE OROS RESTAURANT
112 W MORELAND AVE HATBORO, PA 19040
Last Inspection Date: 10-31-2023
Comments: Follow-up inspection conducted to verify that facility is not using side area of what was previously dining area to prepare or handle open foods. No food preparation or handling observed in this area during inspection. Owner amended scope of use letter during inspection to confirm that space is to be only used for storage.
Date of previous inspection: 10-10-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: (2xR) Inspector Comments: Facility lacking sign stating that the most latest health inspection report is available on request. Sign must be posted conspicuously for the public. EHS emailed one. 1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility has repurposed area to the left-hand side of front door, which was previously used for customer seating, as a preparation and food storage area. Facility did not submit a scope of work or plan review application for renovation of this area. Facility is hereby granted 5 business days to submit plan review application and payment to MCOPH. EHS e-mailed plan review application and fee schedule to facility during inspection. Failure to comply may lead to legal action. 10 – adequate handwashing facilities supplied & accessible
Comments: Rear hand sink was obstructed by containers. Facility made sink accessible during inspection. 10 – adequate handwashing facilities supplied & accessible
Comments: Facility lacking single-service means of drying hands provided at rear handwashing sink. 15 – food separated & protected
Comments: Several containers of sauce/liquid were kept uncovered in reach in fridge. Facility covered during inspection. 28 – toxic substances properly identified, stored, & used
Comments: Chemical containers and spray bottles stored above or amongst foods or utensils for service. 35 – approved thawing methods used
Comments: Facility thawing frozen food items in standing water. Thaw submerged under running water with sufficient water velocity to remove loose particles and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 41F. 38 – insect, rodents & animals not present
Comments: Rodent like droppings observed behind cook line and in utility room. Facility must immediately clean and sanitize area. Facility must be treated by professional pest control service for the above mentioned pest. Report must be provided to MCOPH with in ten business days. Fax or email the service report to the contacts provided by the EHS. 38 – insect, rodents & animals not present
Comments: Dead, roach-like insects observed around water heater. Facility has 10 business days to provide proof of next professional pest control treatment to MCOPH. 39 – contamination prevented during food preparation, storage and display
Comments: Foods stored directly inside of plastic grocery shopping bags throughout facility. 39 – contamination prevented during food preparation, storage and display
Comments: Single-use glove stored in container of tortilla chips to plate chips. Facility discarded item during inspection. 43 – in-use utensils; properly stored
Comments: Ice scoop handle stored in contact with ice in ice bucket. 44 – utensils, equipment & linens; properly stored, dried, & handled
Comments: Plates and bowls stored without overhead protection with food-contact surfaces exposed. 44 – utensils, equipment & linens; properly stored, dried, & handled
Comments: Containers/utensils stored less than 6 inches from rim of rear handwashing sink which lacks splash guards. 44 – utensils, equipment & linens; properly stored, dried, & handled
Comments: Cutting board stored behind faucet of prep sink. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Absorbent cloth lining refrigeration unit at time of inspection. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Foil lining refrigeration units and shelving at cook’s line. 51 – plumbing installed; proper backflow devices
Comments: Drip leak observed at drain line of food prep sink. 54 – garbage & refuse properly disposed; facilities maintained
Comments: Soiled linen basket stored outside of facility is not rodent/pest resistant. 54 – garbage & refuse properly disposed; facilities maintained
Comments: Dumpster lid open at time of inspection. 56 – adequate ventilation and lighting; designated areas used
Comments: Insufficient lighting available in dry storage room.
HEARTH BAKER, INC.
1118 N BROAD ST LANSDALE, PA 19446
Last Inspection Date: 10-31-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Expired MCOPH Food Establishment License posted at time of inspection. Locate and post current license publicly or post 2024 license following receipt for which payment is due by 11/30/23. 2 – certified food protection manager
Comments: (4x Repeat) Facility lacking a Certified Food Sanitation Manager (CFSM) issued by Montgomery County Office of Public Health (MCOPH). Employee on site has current-dated ServSafe managerial level course certificate. Facility must submit application and payment OR proof of registration in an approved course with in 48 hours. Failure to comply may result in legal action including immediate citation. EHS e-mailed copy of reciprocity application and fee schedule. 23 – proper date marking & disposition
Comments: Facility lacking adequate date marking of prepared TCS food items to be stored in facility for longer than 24 hours. Foods in display and prep refrigerators observed with proper discard date marking. Original loaves/blocks of lunchmeats and cheeses in 2 door reach-in refrigerator lacking date marking indicating a maximum 7-day discard date. 28 – toxic substances properly identified, stored, & used
Comments: Chemical spray bottles and soap stored on shelf amongst clean equipment and utensils at prep area. 37 – food properly labeled; original container
Comments: Facility lacks sign/placard indicating “ingredients and allergens available upon request” for packaged baked goods offered for customer self-service. 43 – in-use utensils; properly stored
Comments: Utensils stored less than 6 inches from basin of handwashing sink that lacks splash guards. 49 – non-food contact surfaces clean
Comments: Panini press arms and exterior of toaster observed to be unclean at time of inspection. Clean and sanitize.
LA MARKETA CARNICERIA MEAT FOOD MARKET, INC.
516 W MAIN ST NORRISTOWN, PA 19401
Last Inspection Date: 10-31-2023
Violations:
16 – food-contact surfaces; cleaned & sanitized
Comments: Cutting board with deep grooves and heavy discoloration 16 – food-contact surfaces; cleaned & sanitized
Comments: interior of ice machine unclean 38 – insect, rodents & animals not present
Comments: f-ly strips hanging in back room (must remove) Fly-like insects observed in facility. Facility has 10 business days to provide proof of next professional pest control treatment to MCOPH 39 – contamination prevented during food preparation, storage and display
Comments: employee prepping food items in 3 bay sink along side warewashing(EHS explained proper usage of sinks) 39 – contamination prevented during food preparation, storage and display
Comments: food stored on floor walk in freezer 40 – personal cleanliness
Comments: fan guards in walk in cooler and some racks unclean 51 – plumbing installed; proper backflow devices
Comments: Improper air gap at food prep sink 55 – physical facilities installed, maintained, and clean
Comments: stained ceiling tiles employee restroom
C/O RANDY HAMPTON /ANTHOLOGY OF KING OF PRUSSIA
350 GUTHRIE RD KING OF PRUSSIA, PA 19406
Last Inspection Date: 10-31-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility operating without a current MCOPH license. Facility has 5 business days to submit license application and appropriate fee. 2 – certified food protection manager
Comments: Facility lacking a Certified Food Sanitation Manager (CFSM) issued by Montgomery County Office of Public Health (MCOPH) or previous certificate has expired. Facility must submit application and payment OR proof of registration in an approved course with in 30 days. 16 – food-contact surfaces; cleaned & sanitized
Comments: Ice dispenser of kitchen soda machine unclean 49 – non-food contact surfaces clean
Comments: ice forming around the door window of the walk in freezer
CROWN FRIED CHICKEN NORRISTOWN
323 W MARSHALL ST NORRISTOWN, PA 19401
Last Inspection Date: 10-31-2023
Violations:
2 – certified food protection manager
Comments: facility lacking MCOPH CFSM certificate. facility stated someone is signed up for approved exam. once individual receives certificate from exam facility must submit reciprocity application> EHS left reciprocity application 22 – proper cold holding temperatures
Comments: rice soaking in water at room temp. (EHS explained proper procedure) 39 – contamination prevented during food preparation, storage and display
Comments: using plastic bowls to dispense dry food item(flour/sugar etc). must use proper scoop with handle 39 – contamination prevented during food preparation, storage and display
Comments: food stored on floor dry storage room 40 – personal cleanliness
Comments: Food handler lacking hair/beard restraint 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: frost build up inside Hershey ice cream freezer 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: door gasket torn on walk in refrig(facility has on order to repair) 49 – non-food contact surfaces clean
Comments: dust build up fan guard walk in refrig 55 – physical facilities installed, maintained, and clean
Comments: damaged floor tiles back room
JAMISON SUMNEYTOWN HOTEL
3188 MAIN ST GREEN LANE, PA 18054
Last Inspection Date: 10-31-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility has outstanding invoice. Facility not auto-invoiced on schedule due to permit not being active. EHS emailed invoice at time of inspection. Facility must submit payment. 16 – food-contact surfaces; cleaned & sanitized
Comments: Splash guard of ice machine unclean. Clean and sanitize according to owner’s manual. 21 – proper hot holding temperatures
Comments: Food items at hot holding unit observed with an internal temperature less than 135F. Facility voluntarily rapidly reheated to 165F at time of inspection. 39 – contamination prevented during food preparation, storage and display
Comments: Container of food nested in other food in bain marie unit. Remove so that container is not touching food product. 39 – contamination prevented during food preparation, storage and display
Comments: Containers of food on floor in walk in cooler and in basement dry storage area. All food must be stored at least 6 inches off the floor. 43 – in-use utensils; properly stored
Comments: Bowl/cup used as scoops for dry food items and for pickles in walk in cooler. All scoops must have a handle and be stored so that handle does not touch food product. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Ice and frost build-up in chest freezer and two reach in freezers in basement. Defrost/clean. 48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Facility lacking chlorine test strips for chlorine dish machine. Provide. 51 – plumbing installed; proper backflow devices
Comments: Air gap lacking at food prep sink. Facility did not provide air gap after change of ownership inspection. Facility must install air gap on food prep sink. 51 – plumbing installed; proper backflow devices
Comments: Leak observed from pipe in basement dry storage area. Facility stated leak is coming from upstairs bar area. Repair leak.
JICOME RESTAURANT INC
406 W MARSHALL ST NORRISTOWN, PA 19401
Last Inspection Date: 10-31-2023
Violations:
10 – adequate handwashing facilities supplied & accessible
Comments: no hot water at back room kitchen hand wash sink(owner stated he is working on it, needs a part) 15 – food separated & protected
Comments: Raw chicken food stored over beef. raw shelled eggs stored above produce 16 – food-contact surfaces; cleaned & sanitized
Comments: Cutting board with deep grooves and heavy discoloration 38 – insect, rodents & animals not present
Comments: fly strip hanging in back dry storage area 39 – contamination prevented during food preparation, storage and display
Comments: food stored in open original aluminum can 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: filters above cooksline equipment unclean(on schedule to be cleaned)
EL PRIMO PRODUCE JUNCTION
1719 MARKLEY ST NORRISTOWN, PA 19401
Last Inspection Date: 10-30-2023
Violations:
6 – proper eating, tasting, drinking or tobacco use
Comments: Employee beverage stored on food prep surface. 10 – adequate handwashing facilities supplied & accessible
Comments: blocked hand wash sink back room due to delivery 39 – contamination prevented during food preparation, storage and display
Comments: food stored on floor throughout(delivery) 39 – contamination prevented during food preparation, storage and display
Comments: employee using top of trashcan to hold tray of pastry 41 – wiping cloths; properly used & stored
Comments: Wet wiping cloths not stored in a sanitizing solution 43 – in-use utensils; properly stored
Comments: Ice scoop stored on top of ice machine 43 – in-use utensils; properly stored
Comments: -knives stored in stagnant water -knives stored between equipment 44 – utensils, equipment & linens; properly stored, dried, & handled
Comments: mop stored on floor front area 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: cracked floor tiles back room(on order for repair)
J & R MARKET (DERRO’S)
401 CHURCH ST AMBLER, PA 19002
Last Inspection Date: 10-30-2023
Violations:
10 – adequate handwashing facilities supplied & accessible
Comments: Sponge and metal scrubber stored in hand sink basin. 13 – food in good condition, safe, & unadulterated
Comments: Moldy sausage observed in 2 door under counter refrigerator. Facility voluntarily discarded. 13 – food in good condition, safe, & unadulterated
Comments: Large pot of sauce in 1 door tall refrigerator observed with mold-like growth. Facility voluntarily discarded. 15 – food separated & protected
Comments: Raw shell eggs stored with ready to eat foods in deli case refrigerator. 16 – food-contact surfaces; cleaned & sanitized
Comments: Facility currently washing wares in hand sink. All wares must be properly washed, rinsed, sanitized, and air dried in ware washing sink in back room. 23 – proper date marking & disposition
Comments: All foods that are TCS, RTE, and held longer than 24hrs must be marked with a discard date not to exceed 7 days or the manufacturers sell by date, which ever is shorter. Commercially processed foods must also include an open date. EHS emailed copy of date marking guidance document at the time of inspection. 38 – insect, rodents & animals not present
Comments: Rodent-like droppings observed in retail, ware washig room, and prep areas in facility. Facility must cleaned and sanitize all affected areas. Facility must be treated by a professional pest control operator within 10 business days. E-mail completed work order to MCOPH at e-mail address provided. Work order must indicate target pest treated for. 47 – food & non-food contact surfaces cleanable, properly designed, constructed & used
Comments: Napkins lining under wares at front counter hand sink area. 55 – physical facilities installed, maintained, and clean
Comments: Ware washing room observed with large power tools. Facility may not store these items in this area. 55 – physical facilities installed, maintained, and clean
Comments: Floor damage observed at front counter areas. 55 – physical facilities installed, maintained, and clean
Comments: Walls unclean in areas of kitchen adjacent to unused bain marie and in warewashing room. 55 – physical facilities installed, maintained, and clean
Comments: Previous hole and repairs on ceiling/walls in warewashing room have been repaired but repairs are not finished. Seal and render repaired surface smooth, non-porous and easily cleanable.
YANTZE CHINESE GOURMET
2333 WELSH RD UNIT C19 LANSDALE, PA 19446
Last Inspection Date: 10-30-2023
Violations:
6 – proper eating, tasting, drinking or tobacco use
Comments: Opened employee beverages stored on top of ice machine. Facility relocated items during inspection. 48 – warewashing facilities; installed, maintained, & used; test strips
Comments: Chlorine test strips expired at time of inspection. Obtain new strips. 49 – non-food contact surfaces clean
Comments: Grease accumulation observed on sides of fryers and on horizontal utility lines adjacent to fryers at cook’s line. 49 – non-food contact surfaces clean
Comments: Mop sink basin and prep sink drain catch basin unclean. Clean and sanitize. 54 – garbage & refuse properly disposed; facilities maintained
Comments: Trash receptacles in toilet rooms observed constructed out of wicker. Provide non-absorbent, cleanable and leakproof receptacle. 56 – adequate ventilation and lighting; designated areas used
Comments: Pack of employee cigarettes stored on wire shelf above prep table.
CAFE CABANA
18 W LIGHTCAP RD UNIT 880 POTTSTOWN, PA 19464
Last Inspection Date: 10-30-2023
Violations:
1 – person in charge present, demonstrates knowledge, and performs duties
Comments: Facility currently operating without a license and has two overdue invoices. Facility showed EHS completed license application and checks at time of inspection and stated will drop off at office. Facility must submit application and checks within 48 business hours. Failure to comply may lead to legal action such as citation or closure. 55 – physical facilities installed, maintained, and clean
Comments: Part of metal floor loose and separating. Repair.
PRIMO BRICK OVEN PIZZA
772 E JOHNSON HWY NORRISTOWN, PA 19401
Last Inspection Date: 10-30-2023
Violations:
2 – certified food protection manager
Comments: facility lacking MCOPH CFSM certificate. owner stated that an employee recently submitted paper work 23 – proper date marking & disposition
Comments: All foods that are TCS, RTE, and held longer than 24hrs must be marked with a discard date not to exceed 7days or the manufacturers sell by date, which ever is shorter. Commercially processed foods must also include an open date. 38 – insect, rodents & animals not present
Comments: fly strip hanging in backroom(must remove) 39 – contamination prevented during food preparation, storage and display
Comments: food stored on floor walk in cooler 43 – in-use utensils; properly stored
Comments: Tongs stored on handle along cooks line. 49 – non-food contact surfaces clean
Comments: stained ceiling tiles(on order to replace) 56 – adequate ventilation and lighting; designated areas used
Comments: Lacking light shield or shatter proof bulb(backroom)
RISTORANTE CASTELLO, INC
721 SKIPPACK PIKE BLUE BELL, PA 19422
Last Inspection Date: 10-30-2023
Violations:
16 – food-contact surfaces; cleaned & sanitized
Comments: Soda gun holster at bar unclean 16 – food-contact surfaces; cleaned & sanitized
Comments: Chlorine sanitizer concentration of ware washing machine in kitchen observed at less than 50ppm. Facility must cease use of ware washing machine for sanitizing and must sanitize wares in the three basin sink. Facility may not use unit until serviced, supplying final rinse of 50-100ppm chlorine, AND written permission is granted by MCOPH. Failure to comply could lead to legal action. Fax or email report showing sanitizer concentration to the contact provided by your EHS. 22 – proper cold holding temperatures
Comments: Food items (spinach and sliced tomatoes) observed with an internal temperature greater that 41F. sliced tomatoes on prep table observed with internal temperature of 56F. Facility voluntarily discarded at time of inspection 36 – thermometers provided & accurate
Comments: Facility lacking visible accurate thermometers in several chest freezer units. 38 – insect, rodents & animals not present
Comments: back Door propped open at time of inspection 43 – in-use utensils; properly stored
Comments: Ice scoop stored with handle touching public serving ice at bar 43 – in-use utensils; properly stored
Comments: Tongs stored on oven door handle along cooks line. 45 – single-use & single-service articles; properly stored & used
Comments: Single service containers stored with food contact surface exposed 49 – non-food contact surfaces clean
Comments: Fan guards in walk-in cooler are unclean.
TOKYO JAPANESE RESTAURANT
4044 SKIPPACK PIKE SKIPPACK, PA 19474
Last Inspection Date: 10-30-2023
Comments: Facility not in operation at the time of inspection. No food handling or hot holding observed. No violations at time of inspection. Maintain.
THREE LEGGED HARE
1025 HORSHAM RD HORSHAM, PA 19044
Last Inspection Date: 10-29-2023
Comments: No out of compliance violations observed.
Thu, 04 Jan 2024 20:59:00 -0600Media News Groupen-UStext/htmlhttps://www.pottsmerc.com/2024/01/05/montgomery-county-food-safety-inspections-found-several-restaurants-with-no-violations/Certified Automation Professional (CAP)
The ISA Certified Automation Professional® (CAP®) certification is a mark of career excellence that affirms your commitment to quality and demonstrates your expertise and knowledge of automation and controls. ISA CAP certification provides you with a non-biased, third-party, objective assessment and confirmation of your skills and expertise as an automation professional.
Who Are CAPs?
CAPs are individuals who have proven they possess an extensive knowledge of automation and controls and that they have the expertise and qualifications to excel in their fields. As automation professionals who work in process automation and manufacturing automation industries around the globe, CAPs are responsible for direction, definition, design, development/application, deployment, documentation and support of software and equipment systems used in control systems, manufacturing information systems, systems integration, and operational consulting.
CAP Certification Requirements
To become an ISA CAP, you must meet certain education and work experience requirements, pass an exam, and commit to the ISA Code of Conduct. Learn more about CAP requirements.
CAP Body of Knowledge
The CAP Body of Knowledge (BOK) encompasses the full scope of knowledge, skills, and abilities needed for competent job performance. It defines automation project domains, the tasks within the domains, and the knowledge and skills required to complete the tasks. View the CAP Body of Knowledge.
How to Apply
There is no application form to fill out for CAP certification. Simply complete the following steps:
Acknowledge that you are subject to a random application verification audit.
Agree to provide the supporting documents proving your qualifications if you are audited.
Pay the exam fee.
Upon paying the exam fee, the application process is complete, and you have acknowledged that you meet the requirements listed above in numbers 1–3.
Next Steps
Watch for an email from our testing provider, Meazure Learning (candidatesupport@meazurelearning.com). Expect to receive it fifteen days before your exam window. The email will include information about how to schedule your exam online or at a test center. NOTE:The CAP exam fee isnot included with the CAP review courses (EC00, EC00V, EC00E, and EC00M)..
Watch for an email summarizing your exam results. If you pass your exam, you will also receive your digital badge and you will be listed in the ISA Credential Directory.
Watch for an email from certification@isa.org regarding an audit. You will only receive this email if you have been randomly selected to be audited. If you do not receive this email, you do not need to do anything. Audits are conducted three times per year, so it may take several months after completing your exam to receive an email if you have been selected for an audit.
Click the button below to add the exam fee to your cart.
You can take the CAP exam online from your office or home if the testing environment meets the requirements and your computer meets specifications. You can also take the exam at a Scantron test center. The CAP exam has 150 multiple-choice questions and is four hours long. Learn more about Certification Exams and Testing.
How to Prepare
We highly recommend taking the Certified Automation Professional (CAP) exam Review Course (EC00). ISA has also developed an extensive library of training courses, study guides and publications that are built around the technologies and subjects covered on the CAP exam. These resources have been developed and reviewed by subject matter experts. Learn more about the review course and the additional resources here.
Reference to Standards and Codes
The aspects of automation covered on the CAP exam reflect the tasks performed in the range of practice settings throughout the United States. Familiarity with the following standards and codes is recommended. get the Reference to Standards and Codes (PDF).
ISA Standards
IEEE Standards
National Fire Protection Association (NFPA) Codes and Standards
National Electrical Code (NEC)
National Electrical Manufacturers Association (NEMA) Standards
International Electrotechnical Commission (IEC) Standards
National Electrical Manufacturers Association (NEMA) Standards
Occupational Safety and Health Administration (OSHA) Codes and Federal Regulations
Federal Emergency Management Agency (FEMA) Standards
US Food and Drug Administration Regulations
American Petroleum Institute (API) Standards
For International applicants, note that the validation study for the exams was done in the United States, so there may be questions on the exam that reference US standards and codes.
Have Questions?
For assistance with certification or certificate programs, contact us at certifications@isa.org.
For frequently asked questions, visit the following pages:
Important Announcement for CAPs and CCSTs
We are pleased to announce that our Certified Automation Professional® (CAP)® and Certified Control System Technician® (CCST®) certification programs have a brand-new look! Please check your Badgecert account to access your new logo.
Thu, 16 Nov 2023 04:46:00 -0600entext/htmlhttps://www.isa.org/certification/capAutodesk Certified Professional: Revit for Architectural Design exam PrepNo result found, try new keyword!This online course from Autodesk prepares you by offering an overview of skills that match what is covered in the Autodesk Certified Professional: Revit for Architectural Design exam. The video ...Sat, 02 Oct 2021 22:29:00 -0500https://www.usnews.com/education/skillbuilder/autodesk-certified-professional:-revit-for-architectural-design-exam-prep-0_MN9u__BQEemZRwojBDrEPAAutodesk Certified Professional: Civil 3D for Infrastructure Design exam PrepNo result found, try new keyword!This online course from Autodesk prepares you by offering an overview of skills that match what is covered in the Autodesk Certified Professional: Civil 3D for Infrastructure Design exam.Wed, 16 Mar 2022 14:56:00 -0500https://www.usnews.com/education/skillbuilder/autodesk-certified-professional:-civil-3d-for-infrastructure-design-exam-prep-0_8Ff23vBPEemKIw6D481vrgWoman shares video of worm in IndiGo food, airline responds
Kushboo Gupta, a dietician and Instagram user, shared a video of her experience while flying with IndiGo. In her post, she said that she found a live worm crawling in a sandwich she ordered while aboard a flight. As per reports, IndiGo responded to the incident and issued a statement where they apologised to her.
The image is taken from a video by a woman who shared she found a worm in food ordered on an IndiGo flight. (Instagram/@little__curves)
Gupta shared a descriptive caption along with the video. “I will lodge an official complaint via email soon. But as a public health professional, I want to know that despite knowing the quality of the sandwich was not good and informing the flight attendant prior, she still continued to serve sandwiches to other passengers. There were kids, elderly and other passengers. What if someone catches an infection?”
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In the following lines, she shared the questions and thoughts that she had during the situation. “I brought this issue under consideration to create awareness. I don't need any compensation or refund. Just one assurance that passenger health and safety should be your top most priority,” Gupta added and concluded her post.
IndiGo in a statement, apologised to the passenger. They further added that the matter is currently under investigation.
"We are aware of a concern raised by one of our customers regarding their experience on flight 6E 6107 from Delhi to Mumbai. We want to emphasise our unwavering commitment to maintain the highest standards of food and beverage service on board. Upon investigation, our crew had immediately ceased the service of the specific sandwich in question," the statement read.
"The matter is currently under thorough examination, and we are working closely with our caterer to ensure appropriate corrective measures are taken. We sincerely apologise for any inconvenience caused to the passenger," it added.
Take a look at the entire post by the passenger:
The post went viral after being shared a day ago. It also prompted people to share varied reactions.
What did Instagram users say about this video?
“Must be from the lettuce,” wrote an Instagram user. “That's why I never eat flight food!! I prefer to carry homemade sandwiches or anything quick. Worst case, I take a parcel of freshly cooked food from any airport eateries before boarding. Flight food is the worst,” added another. “This is horrible, I hope for appropriate action to be taken. Not acceptable at all,” added a third.
(With agency inputs)
Fri, 29 Dec 2023 21:33:00 -0600entext/htmlhttps://www.hindustantimes.com/trending/woman-shares-video-of-worm-in-indigo-food-airline-responds-101703934033534.htmlProfessional FAQs: How Can I Reduce My Risk For Endometrial Cancer?No result found, try new keyword!Expert opinion from Sai Kiran Donakanti MBB, DNB · 1 years of experience · India Protective factors decrease the risk of endometrial cancer 1. Pregnancy and breast feeding 2. Hormonal contraceptives 3 ...Mon, 25 Dec 2023 07:28:38 -0600en-ustext/htmlhttps://www.msn.com/
